Crockpot Medieval Viking Stew

Going back a long time we use to cook these crockpot stews all the time. Vikings used whatever they had at their disposal. This recipe includes many variations as well as what to serve with it.

Crockpot recipes have become insanely popular and for good reason. They are easy to cook and you can put almost anything in them.

What makes this unique

So why write just another crockpot recipe? Simple. This one is different from the rest and it tastes completely unique. We start off by embracing our heritage of cooking with fire. Yes, fire.

Not gas or fan assisted ovens or induction but good a good old fire. You know - those things that used to keep us warm in the cold snowy nights and served as our entertainment before YouTube and Facebook came along.

You do not have to use fire, but it will really make it special as the food slowly takes up a smoky flavour from the burning wood.

Alternatively you would use a crockpot and add a smokey element in the stew. Like GREAT QUALITY smoked sausage or smoked lamb, venison or beef rib.

If you can't find any then add a touch of NATURAL smoke liquid. Natural smoke liquid is just condensed smoke. No strange flavourings or chemicals.

Useful equipment

Crock Pot

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Cast Iron Cauldron

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Dutch Oven

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Ingredients needed

• Meat - Game, Beef, Poultry, Lamb or any meat your heart desires. First time I made this I used only smoked hand-chopped sausage. Because that's what I had. Remember Vikings used whatever they had instead of going down the this-or-that-is-authentic route.
• Vegetables - Onion, garlic, carrot, cabbage, celeriac or any root vegetable works great. It will cook a long time so it will become completely soft and fall-apart. Which is what we want. Fresh vegetables would have been a delicasy for Vikings so if you want a completely authentic Viking stew then leave them out. What you'll have is a very rich meat stew you could serve with a simple side like mashed potatoes.
• Liquid - Vikings would have used mead, boulion from other boiled meats or water. I used a strong beer, as that is what I had. Kinda the same as mead.
• Herbs(optional) - Think of strong herbs like thyme, rosemary and marjoram. Vikings would have used pine or wild foraged herbs. I like adding some fresh marjoram, parsley, and dill right at the end of cooking.

Alternatives

• Add Berries - Wild berries played a big part in Viking life and formed a large part of their diet. Even today, you can see that in Scandanavian and northern cuisine.
• Use fish - Meat might not always have been available and vikings spent a large part of their life at sea and close to the coast. Use fish bones to flavour the stew but only add the fish 10 minutes before you want to serve it. Fish cooks very quickly and a long stew is not recommended for fish. Unless you use tough mollusc muscles like periwinkle.
• Make it Vegan - Although this version might not have featured in viking times. It does make a delicious healthy stew. Use your favourite veggies and even add some barley, buckwheat or spelt.
• Add cream - Vikings had dairy and they loved it. Add some just before serving to give your soup a delicious round creamy flavour.

Serving suggestions

Depending on which way you went with this stew. It could be a stand-alone hearty winter dish or you could serve it with a few sides.

• Fluffy rice
• Mashed potatoes
• Baked potatoes
• Creamed spinach
• Roasted Broccoli

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Medieval Crock Pot Viking Stew

This is Viking stew crockpot recipe fit for the fire on a cold winters night

June 12, 2016

by Charlé Visser

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Rate this recipe

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121 ratings

Persons

2

Serving Size

400g

Prep Time

10 minutes

Cook Time

5 hours

Total Time

5 hours, 10 minutes

Ingredients

• 2 large onions roughly diced
• 4 cloves of garlic crushed
• 2 large potatoes chopped into chunks
• 450g (1 lb) Meat of choice(Beef shin, Venison, Smoked sausage)
• 225g (½ lb) bacon(optional but necessary) chopped roughly
• ½ cabbage(or other vegetables like carrot or celeriac) roughly chopped or grated
• 500 ml beer (2 cups)
• 500g water/meat or vegetable stock (2 cups)

Instructions

1. Place all the ingredients together into the pot and mix it well.
2. Cook it at low medium temperature for about 5 hours monitoring it every now and again adding water or stock if needed.
3. Season with salt and pepper when done.
4. You can also chop up some herbs(parsley, marjoram, dill)and add it in when done.

Notes

This is a super easy recipe and method but play around with timings and heat as no fire is the same.
Don't forget to keep the fire burning by adding some wood every now and again.
See the post for serving suggestions and alternatives.
If you can't make a fire and you want to get a close to authentic smokey flavour but using a crock pot or instant pot, then add a touch of natural smoke liquid or very high quality smoked natural meat.
 
 

Nutrition Facts

Medieval Crock Pot Viking Stew

Serves: 2 portions

Amount Per Serving: 400g
Calories		1083.36 kcal
% Daily Value*
Total Fat 71.66 g		110.2%
	Saturated Fat 24.82 g	124.1%
	Trans Fat 0.61 g
Cholesterol 174.0 mg		58%
Sodium 2453.28 mg		102.2%
Total Carbohydrate 57.16 g		19.1%
	Dietary Fiber 6.9 g	27.6%
	Sugars 8.34 g
Protein 40.2 g

Vitamin A 2.47 %		Vitamin C 58.43 %
Calcium 9.91 %		Iron 20.81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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